Mediterranean-Fusion Small Plates with Citrus Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A vibrant selection of Mediterranean-inspired small plates featuring marinated grilled vegetables and a tangy citrus yogurt dipping sauce. This mediterranean-inspired quick meals (mediterranean, vegetarian) ready in about 30 minutes blends large, cut into strips red bell pepper, medium, cut into 1-inch cubes eggplant, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into strips red bell pepper
• 1 medium, cut into 1-inch cubes eggplant
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1, minced garlic clove
• 2 tbsp, finely chopped fresh mint leaves
• 4 small rounds, warmed pita bread

Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat to 400°F. In a large bowl, toss 2 sliced medium zucchinis, 1 large red bell pepper cut into strips, and 1 medium eggplant cut into 1-inch cubes with 4 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Grill the vegetables for 4-5 minutes per side, turning occasionally, until they are tender and have nice char marks.
3. Step 3: In a small bowl, combine 1 cup plain Greek yogurt, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp finely chopped fresh mint leaves. Stir until smooth and refrigerate until ready to serve.
4. Step 4: Arrange the grilled vegetables on a serving platter alongside 4 warmed small pita bread rounds and the citrus yogurt sauce for dipping.